Micheal Minas Hot And Sour Sauce With Cucumber Noodles Food

CUCUMBER NOODLES SALAD RECIPE WITH TAHINI SAUCE

Steps:

• Spiralize the cucumbers using a spiralizer. Salt lightly and set over the sink to drain.
• Make the tahini sauce according to the directions here.
• Pat the cucumber noodles dry. Divide among plates and drizzle with tahini sauce.

DRUNKEN CUCUMBER NOODLES

Steps:

• In a small bowl, whisk together the soy sauce, fish sauce, cornstarch and 1 teaspoon water, making sure there are no lumps. Stir in the hoisin, chili paste and sesame oil.
• Heat a large skillet over medium heat. Add the sauce mixture, bring to a simmer and simmer until thickened, about 1 minute. Reserve the sauce in a small bowl for later.
• Wipe out the skillet and heat over medium-high heat. Add the peanut oil and when hot, add the chicken and cook until just browned, 5 to 7 minutes. Remove to a plate with a slotted spoon. Add the onions, peppers and garlic and cook until just softened, about 3 minutes. Return the chicken to the skillet, stir in the sauce, tomatoes and scallions and cook for 1 minute more.
• Place the cucumber noodles in a large bowl and toss with the hot chicken mixture from the skillet directly before serving. Sprinkle with torn basil and serve.

MICHEAL MINA'S HOT AND SOUR SAUCE WITH CUCUMBER NOODLES

Steps:

• To make the hot and sour sauce: Mix all the juices together in a bowl or pitcher.
• In a large pot, combine the chopped scallions, shallots, garlic, ginger, and habanero.
• Add the sugar, honey, and 2 tablespoons of the mixed juice.
• Cook over medium-low heat until the moisture evaporates from the vegetables and the sugar gets syrupy, about 5 minutes. Stir often to prevent scorching.
• Mix in the vinegar and soy, cook until the vegetables are soft and the flavor is balanced between hot and sour, another 3 minutes.
• Pour in the juice mixture and simmer until the liquid has reduced by about one-third and has body, about 30 minutes. The sauce should have thickened considerably due to all of the natural fruit sugars.
• Remove from the heat and strain the sauce through a fine-mesh strainer into another pot to remove the solids. The sauce can be made to this point up to 3 days in advance, covered and refrigerator, and gently reheated before proceeding.
• To finish the sauce, bring it to a simmer over medium heat. Whisk in the sesame oil to emulsify the sauce. Stir in the cucumber noodles and cook until for a couple of minutes until they begin to soften like spaghetti but still remain crisp in the center. Using tongs, remove the cucumber noodles to a side plate, letting the excess sauce drip off. Remove the hot and sour sauce from the heat and stir in the remaining scallion and bell pepper.